Instructions

Preheat oven to 350°F. In a bowl, combine garlic, ricotta, spinach, half of the Parmesan, and egg until smooth. Add salt and pepper to taste. Set aside.

In 9x13 baking dish, spread a fifth of the tomato sauce on the bottom of the baking dish. Place one layer of noodles on top of the sauce.

Add another layer of tomato sauce on top of the base layer of noodles. Top with a third of the ricotta mixture (will spread as it heats, so don’t worry about completely even coating) and a quarter of the sliced mozzarella.

Repeat layering noodles, red sauce, ricotta mixture and mozzarella. Sprinkle remaining Parmesan on top of the last layer of mozzarella.

Pour the water around the edges of the lasagna. Cover baking dish with aluminum foil.

Bake for approximately 35 minutes, or until the lasagna bubbles around the edges.

Remove foil, top with more cheese if desired, and bake for an additional 15 minutes or until the top is light golden brown.